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Vegan or Not - New Year's Day Spicy Peanut Greens

Every once in a while I come across a recipe that is an instant classic. This recipe is modified slightly and can be made vegan or for meat eaters. This is so good that I actually made it again after New Year's Day because I was craving it. This from a girl who is not a fan of collard greens. Interestingly, two of the Southern foods associated with New Year's Day - black-eyed peas and collard greens - are not on my top 10 list. In the case of black-eyed peas, more like the bottom ten. This dish has such a great sauce that you will forget that greens are even on the menu.

My dad does not like spicy food, so I added the Thai sweet chili paste and red pepper flakes to my dish after cooking. If you like spicy, I would include the red pepper flakes and even a chopped jalapeño to give it some added pizzazz during the cooking process. For the Coconut Milk, I use Goya and you can get a 6-pack on Amazon, which is great if you are looking to add more vegetarian meals in January. I like the Thai Kitchen brand for the sweet chili paste. As an Amazon Associate I earn from qualifying purchases. #CommissionsEarned

I made this for my dad with smoked sausage. The saltiness of the smoked sausage paired perfectly against the nutty sweetness of the sauce. You will want to make this over and over!


2 Bunches of Greens (I used a mix of kale and collard greens)

1-1/2 Cups of Cherry Tomatoes

1 Can of Coconut Milk

1/2 Cup of Creamy Peanut Butter

2 Tablespoons Tomato Paste

1 Teaspoon of EVOO

1/2 Yellow Onion

1 Inch of Fresh Ginger, Peeled and Minced

1 Clove of Garlic

1 Teaspoon Turmeric

Dash of Sriracha

Salt and Pepper to Taste


2 Cups of Smoked Sausage Cut Into Crescents

Red Pepper Flakes

Fresh Jalapeño Pepper Seeded, Chopped and Minced

Thai Sweet Chili Paste to Taste

If using smoked sausage, brown it in another pan before serving.


Wash and de-stem your greens (or buy a package of precut and washed mixed greens like I did). Heat a skillet with high sides over medium high heat. Add oil, onions and garlic and saute for 2 minutes. Add tomato paste, ginger and turmeric. Cook until onions are fragrant and soft. Add the peanut butter and coconut milk and stir to combine. Add sriracha, red pepper flakes and jalapeno if making this extra spicy. Add salt and pepper to taste. Add greens and stir to combine. Lower heat, cover skillet with lid and simmer for 20 minutes. Remove lid and add tomatoes. Cover and simmer for another 10 minutes. Taste and adjust spices if needed.

Serve greens over rice or cooked corn bread. Top with smoked sausage and an extra dash of the Thai red chili paste or sriracha.


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